Green Beans and Walnuts with Lemon Vinaigrette

INGREDIENTS

1 lemon

1 teaspoon Dijon mustard

1/3 cup walnut oil or olive oil

2 tablespoons minced shallot

1 1/2 pounds green beans, trimmed

2/3 cup walnuts, toasted, coarsely chopped

PREPARATION

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

from bon appetit magazine november 2009